Classic Baked Mac and Cheese
By Yankee Magazine|Dec 29 2025|
Classic Baked Mac and Cheese
Photo Credit: Michael Piazza / Styling by Catrine KeltyA blend of sharp cheddar, nutty Gruyère, creamy mozzarella, and Parmesan melts into a silky béchamel for the ultimate mac and cheese. Garlic and a touch of Dijon mustard keep the richness in check, while a layer of cheese tucked between layers of pasta ensures extra gooey goodness.
This recipe was originally published in “Cheese Pull” in the January/February 2026 issue of Yankee.
Yield:
4 to 6 servings
Ingredients
7 tablespoons salted butter, divided, plus more for greasing dish
1 cup panko breadcrumbs
10 ounces (about 3½ cups) grated sharp cheddar
4 ounces (about 1 cup) grated Gruyère
1 cup shredded whole-milk mozzarella
1 ounce (about ½ cup) finely grated Parmesan
8 ounces cavatappi
1 medium garlic clove, peeled and minced
¼ cup (35 grams) all-purpose flour
3 cups whole milk
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper, to taste
Instructions
Butter an 8-by-8-inch baking dish and set aside. Preheat your oven to 350°F and set a rack to the middle position.
In a small microwave-safe bowl, melt 2 tablespoons butter. Add the panko, stirring to combine, and set aside.
In a medium bowl, combine the cheddar, Gruyère, mozzarella, and Parmesan and set aside.
Cook the pasta in salted water according to the package directions until just al dente (or a little bit underdone—the pasta will continue to cook in the oven). Drain, pour into a large mixing bowl, and toss with 1 tablespoon butter until the pasta is well coated. Set aside.
Dry the pot used for the pasta and return it to the stove. Add the remaining 4 tablespoons butter and melt over medium heat. Stir in the garlic and sauté until fragrant, about 30 seconds. Reduce the heat to medium-low, add the flour, and whisk to form a paste. Cook, stirring constantly, for about 1 minute.
Add about ¼ cup of milk and whisk until smooth, scraping up any bits of the butter-flour mixture from the bottom and sides of the pan. Increase the heat to medium and gradually whisk in the remaining milk, about ½ cup at a time, until fully incorporated. Continue cooking, whisking constantly, until the mixture is smooth and slightly thickened, 5 to 6 minutes.
Reduce the heat to low, whisk in the mustard, then stir in 4 cups of the cheese blend until melted and smooth. Add salt and pepper to taste. Pour the cheese sauce over the pasta and gently stir to combine.
Spread half of the mac and cheese in the prepared baking dish, sprinkle evenly with 2 cups of the remaining cheese, then top with the rest of the mac and cheese. Sprinkle evenly with the panko topping.
Bake until bubbling and golden brown, 25 to 30 minutes. Remove from the oven and let cool for 10 minutes before serving.
I made this today. Great flavor. Good combination of cheeses. The recipe makes too much sauce for 8 oz of cavatappi. Next time I’ll use 10 or 12 oz. Also, 30 minutes at 350 is not enough to make it “bubbling and golden brown”. Note that other recipes in the same article bake at 425 for 30 minutes.